Kellymacs Chocolate Cream Cheese Filled Puff Pastries Recipes

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
• Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
• Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
• Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

Steps:

• For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
• Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
• Preheat the oven to 350 degrees F.
• For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
• Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan over medium low heat combine sugar, cocoa, flour, and salt.
• Add water gradually stirring after every addition. The mixture will look really watery but it thickens up quickly. Cook this over medium heat stirring constantly.
• Once mixture has thickened add Kahlua and chocolate chips. Lower the heat.
• Stir until the chips have all melted and mixture has thickened again.
• Add cream cheese, butter, and vanilla and once again stir until all incorporated and mixture almost starts to boil, or until it reaches the consistency of hot fudge. Be careful not to let the chocolate on the bottom burn!
• Allow to cool while puff pastry is prepared.
• Unfold puff pastry sheets on parchment paper and use a rolling pin to stretch by about 1 inch on all sides and to smooth out folds.
• Cut each pastry sheet into four squares.
• Place sqaures on greased cookie sheets.
• Place approximately 1/4 cup of filling in center of pastry and then immediately fold corners in to make a square envelope. Pinch the corners to ensure that it stays together.
• Repeat for remaining pastry squares.
• Make an egg wash by beating together the egg and milk and brush on each puff pastry.
• Sprinkle puff pastries with cinnamon sugar.
• Place in oven and bake for approxiately 30 minutes or until the puff pastry is golden brown and flakey.
• Allow to cool for 10-15 minutes and then sprinkle powdered sugar over the top of each pastry square before serving.
• Good alone or served with ice cream or whipped cream.

Steps:

• Make sure that you thaw the pastry according to package directions.
• In small bowl, combine softened cream cheese and sugar and mix well to blend.
• Roll one sheet of the thawed puff pastry into a 14x10" rectangle.
• Spread with half of the cream cheese mixture, leaving a 1" border on one long side of the dough.
• Sprinkle cream cheese filling with half of the chocolate chips.
• Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry.
• Brush this edge with a bit of water, and seal pastry by pinching gently.
• Repeat with remaining sheet of pastry and remaining ingredients.
• Cover and chill rolls for at least 1 hour. When ready to bake, preheat oven to 375ºF.
• Line cookie sheets with foil or parchment paper.
• Cut rolls into 1" thick slices using dental floss or thread, and place cut side up on prepared cookie sheets.
• Bake for 20-25 minutes until pastry is golden brown.
• Let cookies cool for 2 minutes on cookie sheets.
• Remove to wire racks to finish cooling.